Hazelnut Praline Chocolate Cake
This cake definitely trumps ALLL the cakes I have ever made. If you like Ferrero Rocher or Bueno, you need to make this cake right now. Your life will be a big black hole until you have a slice of this. (Totally not exaggerating.)
All threats aside, the idea for this cake came to me as I was enjoying some Bueno (not surprisingly) a couple months back. I gotta tell you, if there ever is a Bueno eating competition, I will join it and I will win. I can finish an entire bar of Bueno in like 50.36 seconds. My sister thinks it’s disgusting, but I think it’s natural talent
The cake consists of 3 layers of my favourite chocolate cake, but changed up a bit with EXTRA coffee (to bring out the chocolate flavour). Between the layers is where the taste explosion happens. I filled and covered this cake with HAZELNUT PRALINE WHIPPED GANACHE. To make this ganache, my trusty 13 cup KitchenAid Architect food processor pulverized the praline into crumbs in a matter of seconds, I kid you not! Then I used my 7 quart KitchenAid bowl lift stand mixer to whip my ganache into the perfect consistency. KitchenAid has made my life so much easier!
I usually try to avoid superlatives but believe me when I say that this is THE best ganache I have ever had… so far.
Seriously, I liked this cake so much that it was hard for me to not think about it.
Lucky for me, I pretty much had the entire cake to myself. I live with a bunch of weirdos who were born without the gene that codes for chocolate-lovin’ in their brain centers. Sometimes I question whether or not my sister is telling the truth when she tells me that I joined the family after I was picked up from a garbage can
I ate about 70% of the cake alllll by myself. Again, this is one of those natural talents of mine to be able to consume copious amounts of chocolate without dying from an overdose. My brother had one slice about 2 days after I made this cake. Yenno what he said to me?! I’ll tell you what he said to me:
“Hey, this is actually pretty good.”
Um what? *Eyebrow raises* “What do you mean by actually?!”
Hazelnut Praline Chocolate Cake
Chocolate cake recipe here. Make one full recipe for 3 layer 10″ cake.
3/4 cup of granulated sugar
1. Preheat oven to 150 degrees C. Roast hazelnuts for about 8-10 mins, then place the hazelnuts between 2 towels and rub the hazelnuts to get the skin off.
2. In a saucepan, caramelize the sugar one third at a time. Place 1/3 of sugar into pan at medium heat, stir and let melt until it reaches a caramel colour. Add in second third and last third slowly, making sure to stir.
3. Once all sugar is caramelized, throw in the hazelnuts and coat them all with the melted sugar.
4. Immediately transfer to oil-sprayed cookie sheet. Let the praline cool until hardened.
5. Break up praline into pieces, process in food processor until it reaches a super fine consistency.
Hazelnut Praline Ganache
320mL and 800mL of heavy cream
10 oz. of milk chocolate (I used Ghirardelli)
All of the hazelnut praline
1. Using a a microwave, warm the chocolate in 30s intervals, stir in between intervals. When there are just a few lumps of solid chocolate left, reduce heating time to 10 secs in the microwave to avoid burning the chocolate. Stop when chocolate is one liquidy consistency.
2. Stir the processed praline into the chocolate. The mixture is supposed to be grainy, don’t worry!
2. Bring 320mL of heavy cream to a boil, then pour 1/3 of it into the chocolate mixture. Stir slowly until evenly combined. Drizzle in the rest of the boiled heavy cream in thirds and stir to combine.
3. Pour in the remaining cold 800mL heavy cream, you will have a very liquid mixture, this is normal, don’t panic!
4. Place the entire mixture into a refrigerator for a couple hours to cool. If possible, put the beaters of your standmixer/handmixer into the fridge as well. You want to make sure everything is really cold, but NOT frozen, in order to be able to whip up the cream and create a thicker consistency.
5. When it is cooled, whip the mixture on medium speed until medium peak forms. You don’t want to whip it for too long or on high speed because your whip cream will curdle and turn to butter. No bueno.
Source: Modified from Alena Kogotkova